Ecuador — Yunguilla Valley, Azuay Weight: 200g, 100g Cultivar: Sidra Producer: Juan Peña Project: Yunguilla Elevation: 1,400 - 1,700 m.a.s.l. Process: Washed Tasting Notes: Chamomile · Toffee · Mandarin · Cane Sugar · Caramel Why This Coffee Matters Sidra has become one of the defining cultivars of Ecuador's modern specialty coffee movement, admired for its extraordinary combination of floral elegance, vibrant fruit, and refined sweetness. Producers such as Juan Peña have demonstrated that Ecuador's unique terroirs can consistently produce coffees that stand alongside the world's finest competition lots. Grown in the Yunguilla Valley and processed using a traditional washed method, this coffee expresses the cultivar's true character with exceptional transparency. It is a coffee that celebrates both innovation and origin, offering an elegant expression of Ecuador's remarkable specialty coffee potential. For Ogni, this coffee embodies the pursuit of exceptional cultivars, meticulous farming, and transparent processing—allowing customers to experience the distinctive beauty of Ecuadorian Sidra in its purest form. Producer Background Juan Peña is widely regarded as one of Ecuador's pioneering specialty coffee producers and has played a significant role in establishing the country's reputation for exceptional, producer-focused coffees. His work emphasizes meticulous farm management, selective harvesting, and precise post-harvest practices that allow each cultivar to express its full potential. Working in the Yunguilla Valley of Azuay Province, Peña has become particularly recognized for producing outstanding Sidra and Typica Mejorado lots that consistently attract the attention of world-class roasters and competition brewers. His coffees are celebrated for their remarkable clarity, elegant sweetness, and refined complexity. About the Cultivar Sidra is one of the most celebrated cultivars to emerge from Ecuador and has become a defining variety in the country's modern specialty coffee movement. Although once believed to be a Bourbon hybrid, recent genetic research suggests Sidra is an Ethiopian-derived cultivar selected over generations for its exceptional cup quality. Sidra is renowned for producing: Exceptional floral aromatics Vibrant stone fruit Bright citrus Tea-like elegance Dense sweetness Remarkable clarity When cultivated at high elevations and carefully processed, Sidra consistently delivers one of the most refined and expressive cup profiles in specialty coffee. About the Process Washed The washed process emphasizes transparency, allowing the cultivar and terroir to define the coffee's character. Only fully ripe cherries are selectively harvested before being pulped and naturally fermented to remove the fruit mucilage. After fermentation, the coffee is thoroughly washed with clean water and slowly dried under carefully controlled conditions to preserve clarity and sweetness. This process highlights: Exceptional cleanliness Bright, refined acidity Transparent varietal expression Crisp fruit definition Elegant sweetness For Sidra, washed processing reveals the cultivar's remarkable floral complexity and vibrant fruit while maintaining outstanding balance. Terroir The Yunguilla Valley, located within Ecuador's Azuay Province, is one of the country's emerging specialty coffee regions. Surrounded by the Andes, the valley benefits from high elevations, cool mountain temperatures, mineral-rich soils, and significant day-to-night temperature variation that promote slow and even cherry maturation. These growing conditions contribute to: High bean density Exceptional sweetness Delicate floral aromatics Bright, refined acidity Outstanding cup clarity Yunguilla Valley has become increasingly recognized for producing expressive coffees that showcase Ecuador's unique cultivars, particularly Sidra and Typica Mejorado. The combination of exceptional terroir and meticulous farming allows coffees from this region to display remarkable eleg